Idly SambharPhoto Courtesy:My parents
You can try any of these recipes and decide which you like best. I have also included the recipe for a common batter which can be used to make both idlis and dosas.
For Idli only:
1 cup urad dal
3 cups boiled rice/idly rice
1/2 cup raw rice
1tsp methi seeds...............thnx mom, olly
OR
1 cup urad dal
3 cups boiled rice/idly rice
1 cup raw rice
1 tsp methi seeds .....................thnx Premama
For common idli- dosa batter use
1 1/2 cup raw rice
2 1/2 cups boiled rice/ idly rice
1 tsp methi seeds
1 cup urad dal....................................(the recipe I use regularly)- thnx chithi papa , shanth, booma
OR
1 cup urad dal
4 cups boiled rice/ idly rice
1 tsp methi seeds.................................thnx aarthi, siyamee, subha
OR
1 cup urad dal
4 cups boiled rice/ idly rice
1 tsp methi seeds
1/4 cup Poha/ Aval......................thnx Siyamee
OR
2 cups raw rice
2 cups boiled rice/ idly rice
1 tsp methi seeds
1 cup urad dal...............................................thnx panda
Soak the dal and rice separately for 4-5 hours. Methi can be added either to the rice or the urad dal. Drain the excess water. Wash well. Grind the urad dal first for 45 minutes in a grinder. If you are using a mixie, grind till fluffy and super smooth. Remove the urad batter. Next put the rice mixture and grind for 22 min adding water to the batter. The rice batter should not be very fine. You should be able to feel the coarse texture when you run your fingers in the batter (some what like fine sooji rava consistency). Remember to keep an eye on the batter as it absorbs a lot of water, heating up the grinder. Add water as and when required. Mix the two batters, add enough salt and allow it to ferment for atleast 12 hrs in room temperature. If you live in a cold environment, allow it to ferment atleast for a day. The batter volume should have doubled and you should be able to smell the sourness of the fermented batter.
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Hi guys..
Try out these recipes and give me your feedback...